today I was busy making this: Appelflappen (Apple folds).
Ingredients (12 pieces)250 grams flour
125 grams cold
firm butter
1 decilitre water
a pinch of salt
For the filling : 4 to 5 apples, approximately 4 tablespoons of sugar, 30 gr. currents, 30 gr. raisins, some cinnamon. For brushing : 1 egg yoke or a mix of milk and sugar.
PreparationPrepare or buy (short crust) pastry. Roll the pastry not too thinly and cut out large circles (6 in/15cm). Prepare the filling by cutting dice out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each circle of pastry and fold the edges over it, gluing the edges down with water.Brush each apple fold with the egg yoke, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling.
Ingredients (12 pieces)250 grams flour
125 grams cold
firm butter
1 decilitre water
a pinch of salt
For the filling : 4 to 5 apples, approximately 4 tablespoons of sugar, 30 gr. currents, 30 gr. raisins, some cinnamon. For brushing : 1 egg yoke or a mix of milk and sugar.
PreparationPrepare or buy (short crust) pastry. Roll the pastry not too thinly and cut out large circles (6 in/15cm). Prepare the filling by cutting dice out of the pealed apples and mix them with the sugar, cinnamon, well drained previously washed currants and raisins. Do NOT prepare the filling in advance as the sugar will melt making the pastry too damp. Heap some filling on each circle of pastry and fold the edges over it, gluing the edges down with water.Brush each apple fold with the egg yoke, which has been slightly beaten in a table spoon of water or use the mix of milk and sugar. Put the folds on a buttered baking tray and bake them in the middle of a hot oven in approx. 10 minutes until golden brown and well cooked. Eat them not too long afterwards as the crust will soon become limp because of the moist filling.
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